Whisk the custard, condensed milk, cream and vanilla in a bowl. Add the peach and half the pistachio and fold to combine.

Divide the mixture between eight 185ml (3/4-cup) capacity metal timbale moulds. Place on a baking tray. Place in the freezer for 4 hours or until firm.

Preheat oven to 180°C. Place the filo on a clean work surface and roll up tightly to form a log. Use a sharp knife to cut the filo into 5mm-thick strips crossways. Scatter the filo over a large baking tray. Spray with olive oil spray. Bake in oven for 5 minutes or until the filo is golden brown and crisp. Set aside for 10 minutes to cool.

Run a palette knife around each kulfi and turn out onto serving plates. Top with filo and drizzle over the honey. Scatter over the remaining pistachio and serve immediately.

Notes

You can prepare this recipe to the end of step 2 up to 2 days ahead. Store in the freezer. Continue to the end of step 3 up to 1 day ahead. Store filo in an airtight container lined with paper towel. Continue from step 4 just before serving.

About Lebanes Recipes Blog

The Lebanese Recipes Kitchen is a food blog offers a range of healthy & home-style Lebanese recipes from savory to sweets. Lebanese cuisine includes an abundance of starches, whole grain, fruits, vegetables, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat. When red meat is eaten it is usually lamb on the coast, and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice.